BY MARLENE SMITH
THE S’MORE (a contraction of “some
more”) reigns supreme as a signature summertime treat. The s’more taught some of
us how to cook, using humble ingredients
that have no problem standing on their own
(graham crackers, chocolate bars and
roasted marshmallows). A camping favorite, s’mores can melt in your mouth,
whether you’re lying beneath a starry canopy or sitting at your kitchen table.
Nobody seems to know the true origins
No campfire? No problem!
of the s’more. Maybe it was created by
Nicholas Smore in Russia during the mid-
;;;;s; he passed on the recipe to family
and friends, and his brother Francis even-
tually published a cookbook that included
the recipe. Some say the Girl Scouts of
America popularized this delicacy when a
recipe for “Some More” was published in
a ;;;; version of Tramping and Trailing
with the Girl Scouts, and readers learned
to toast marshmallows over campfire coals.
The s’more made another guest appearance
in a ;;;; publication called Intramural and
Recreational Sports for Men and Women,
where it was touted as an exercise snack!
S’more purists might insist on a nice
bed of coals, but the kitchen can suffice. Set
your oven to ;;; F. Line a cookie sheet with
foil or a silicone baking mat. Arrange
marshmallows on the pan and bake them
until golden brown, about ; or ; minutes.
When you take them out of the oven, the
marshmallows will be puffed up with air.
As they cool, they deflate, leaving a crispy
marshmallow with a gooey center. You can
also roast marshmallows in a toaster oven
by themselves on a foil-lined tray for no
more than ; minute.
You can use a microwave oven to toast
marshmallows (set the microwave on high
for ;;-;; seconds), but you won’t get the
same golden outside that comes with toasting marshmallows in a conventional oven.
FOR YOUR TABLE
Costco members can make their own
unique s’mores with a wide variety of
ingredients found at Costco.
Simple or fancy? You decide!
meets the eye
S’mores your way
For all you do-it-yourself home chefs,
adding a single component to the traditional s’more recipe can result in a whole
new artistic interpretation. Try sliced
peaches or strawberries on top of the standard chocolate bar and marshmallow.
Something as simple as a small slice of
bacon can give your s’mores a savory twist.
Are you feeling more adventurous?
Replace the chocolate bar with chocolate
hazelnut spread; it’s less messy than a
chocolate bar. Or swap in your favorite
chocolate candy for the bar. Sundae fudge
syrup is a treat, as are peppermint patties.
Instead of marshmallows, consider
using white cake frosting or cookie dough.
If you use cookie dough (choose an eggless
batter for food safety), bring it to room
temperature before spreading it on a graham cracker. Sugar and chocolate chip
cookie dough are ideal flavors.
If you want to try a non-sweet alternative to marshmallows, Brie cheese pairs
nicely with chocolate and jam; simply place
the Brie atop a graham cracker and heat
under the broiler for ;; seconds. Once the
Sugar cookies sandwich:
cream, topped with
sea salt and nuts.